Cookware Buying Guide

Consumer Reports buys and independently tests four types of frying pans, as well as stainless steel and nonstick cookware sets, Dutch ovens, and woks. Not sure about what you need in your kitchen? Here’s what to consider before you start shopping.

Sets vs. Open Stock
Take inventory of the pots and pans you own to determine which need replacing or which new pieces you’d like to add. Pots and pans sold individually—called open stock—are widely available. If you need to swap out only a scratched frying pan, open stock is a cost-saving option, and it’s the most common way cookware is sold.

If you decide that you want a whole new cookware set, make sure the pieces complement your cooking style so that you aren’t paying for and storing pans you’ll rarely use.

Consider What You Cook
This will influence your choice of pots and pans. For example, if you sear meat often, you’ll want a cast-iron skillet that facilitates even browning. Nonstick frying pans work well for scrambled eggs, pancakes, and delicate foods such as fish. (But be aware that these pans may only last you two to five years, according to the Cookware and Bakeware Alliance, an industry organization.) Stainless is perfect for almost any food that needs searing or browning, as well as for sautéing and braising. 

A stockpot is great for soups or boiling pasta, but if you like to cook stews or sauces low and slow, consider a Dutch oven. With its heavy bottom and high sides, it can brown, braise, boil, and bake bread, and move easily from the oven or stovetop to your table. In fact, you can cook almost anything in a versatile Dutch oven. 

Match Your Cookware to Your Cooktop
Consider how your new cookware will pair with your cooktop. Flat-bottomed pans that don’t warp are essential for a smoothtop range. Cast iron, 3-ply or higher stainless steel, and hard anodized aluminum are more durable and less likely to warp than other materials. And if you want to cook with a wok, you’ll want a flat-bottomed model, too. Gas ranges are a little more forgiving, but you still want good contact between the bottom of the pan and the burner. Cookware with magnetic properties is a must for an induction cooktop. (Consider bringing along a magnet when you shop. If it sticks to the bottom of a pot or pan, it will work with an induction range or cooktop.) Packaging and product descriptions may also indicate whether a piece of cookware or a set is induction-compatible. And in our cookware ratings, we note which pans are induction-compatible.

Coating vs. Cladding: What’s the Difference?
“Hard anodized” basically means the soft surface of nearly pure aluminum has been altered to make it harder and more durable. It has nothing to do with the nonstick coating, which prevents food from sticking to the pan.

“Cladding” refers to the layers of metal fused together to create the cookware. So while the outer and inner layers of the pan may be stainless steel, the inner layer may be aluminum, copper, or another conductive or magnetic material. “Clad” can also mean that a material was added to the bottom of a stainless steel pan to enhance heat transfer.

Familiarize yourself with cookware terminology to make the best choice for your cooking style.

Having a variety of pots, pans, and casseroles, maybe even a few specialty items, is ideal. Will a $500 set of cookware be more convenient, or will it make your meals twice as tasty as a $250 set? Not necessarily. Here’s how to build the perfect culinary collection.

Choose Your Pieces
If you’re building a set of cookware from scratch, consider buying an assortment of skillets and pots, a stockpot, and lids suited to your cooking style and the number of people you cook for.

A set that contains more pieces might not be the smartest choice if you use only a few and the rest just take up space in your cabinet. Note that manufacturers may count utensils, lids, and even a cookbook as part of a set, so a higher number of pieces doesn’t necessarily mean you’re getting more pots and pans.

Pick It Up
Many of us shop online, so take a look at the specs, or—better yet—handle the cookware at a retailer first. See how it feels in your hands. If it’s heavy, think how much heavier it will feel when it’s full of food. Make sure the handles are easy to grasp, the pot or pan is well-balanced, and the handle attachments are tight and sturdy. To find cookware that’s likely to last, check CR’s cookware ratings for the results of our handle sturdiness tests, especially if you’re looking for a less expensive option, because we’ve found that cheaper models tend to have less-sturdy handles.  

Also note that some handles may have very narrow edges that can be uncomfortable to hold, and grooves meant to fit fingers aren’t actually helpful for everyone, especially if you have small hands. Plus, some frying pan handles curve in ways that might be better for right-handed people, so keep an eye out for that if you’re left-handed. 

Read the packaging to see whether the manufacturer says the cookware can be cleaned in a dishwasher, and even then, consider that you might be better off washing a pan by hand, especially if it has a nonstick coating.

Consider the Lids
A glass lid lets you see what’s going on inside the pot without lifting it off, which will let steam escape. But it adds weight and can break.

Know that “Oven Safe” Is Relative
If the box says the cookware is oven-safe, be sure to check the specifics. At what temperature can this cookware be used safely? Some can be used in ovens set only to 350° F, and others can withstand higher heat, up to 600° F or more.